Deep purple mulberries grace the top of this almond cream frangipane tart. Best served warm with a drizzle of honey, it’s a recipe for contentment wherever you may be. Home. I walked to the baggage carousel last night, and just as I approached there were squeals from their small bodies as they barreled towards me, their sun-streaked hair flopping around on their tanned heads. I smiled as they hit my knees, wrapping small arms around and hugging them tightly with grins spread wide across cherub-like... more

Mini berry hand pies are popped right on a stick for a fun baby shower treat and the secrets of kettle corn that rivals what you find at the fair. Pin It “What are little girls made of? Sugar and spice And everything nice, That’s what little girls are made of.” Sugar and plenty of spice, in my case. My husband says it’s my own spice that causes our girls to be so spicy, but regardless, every time I hear that song I wonder if the person writing it did not have much behind-closed-doors... more

A fresh take on the classic strawberry-rhubarb pie that your mother used to make. Rhubarb pie filling spiked with ginger and an almond shortbread crust are finished off with fresh strawberries in a bright glaze. There’s no question that Dr. Seuss has captivated many of children, mine and myself included, with his whimsical storytelling. When Hollywood started to produce his stories on the big screen I squealed with joy at the sight of Jim Carrey grinching it up and Mike Myers donning a... more

These red, white and blue cheesecake-stuffed strawberries come together in minutes and are perfect for festive Fourth of July treats. They’ll be the hit of your backyard barbecue or potluck picnic this weekend. Yesterday I packed up the car with the kids and headed towards the Minneapolis Farmers Market. This isn’t anything new. We can often be found browsing the vendor stalls while holding hands and maneuvering the crowds of people, trying to stay relatively together and decide which... more

A new way to utilize your grill: for dessert with salted maple grilled bananas, served up on thin ginger cookies with just the slightest bit of chocolate for a new take on the traditional s’more. Plus, an evening with fellow foodies at Caribbean restaurant Caribe in St. Paul for Big Banana Night. I have to admit, my head is somewhere else this Monday morning. It’s hot and humid. I’m dwelling on it because I have a load of things to do inside my non-air-conditioned house when... more

There’s no doubt about it. Fall is here. The wind has a certain crispness that was missing not too long ago. Leaves have changed, fallen and been raked into piles. My vegetable garden is cut down to the dirt. Still, the farmer’s markets are bustling with squash, apples, root vegetables and more and Thanksgiving is now right around the corner. While my favorite way to rejoice in a fall harvest is by battering and frying apples for apfelradln, apple crisp is Ole’s and it is... more

Some mornings my grandma would show up on her bike at my childhood home with a basket of these, still warm, covered in cinnamon and sugar. For breakfast. When she would watch us, my sister and I would ask if she could make them. “Grandma, can you make apple raddles? Please? We have apples!” And occasionally she would when everything fell into place just so, and then life was complete. There was nothing better than one of these, straight out of the pan and into our mouths. So,... more